Snack · Thai · 10 min
Khanom Krok with Scallion and Toasted Coconut
- Calories
- 200
- Protein
- 12g
- Carbs
- 22g
- Fat
- 6g
Ingredients
- 50 g Ground Turkey, raw
- 50 g Rice, white, long-grain, cooked
- 30 g Spinach, raw
- 25 g Sweet potato, raw
- 5.6 g Almonds, sliced
Method
- 01To adapt the spirit of a savory Thai street snack into a balanced bite, we create a savory protein-forward base.
- 02Finely mince the raw turkey and sauté in a hot, seasoned pan until golden and aromatic.
- 03In a separate small bowl, combine the cooked rice with finely diced sweet potato and chopped spinach, folding them together until the spinach wilts slightly from the residual heat of the rice.
- 04Incorporate the browned turkey into the rice mixture.
- 05Using a small, greased cast-iron mold or a non-stick skillet, form the mixture into small, dense cakes, pressing them firmly to mimic the structure of a Khanom Krok half-sphere.
- 06Sear over medium-high heat until the base is crisp and develops a light golden crust.
- 07Turn once to sear the top until firm and fragrant.
- 08Plate immediately, garnishing with toasted almond slivers for that signature Thai crunch and a pinch of salt.
- 09The result is a savory, textural bite that captures the essence of Thai street food in a portable form.
Cook it with the whole plan around it
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